These easy treats are a delight at the end of any meal.
Author: Martha Stewart
The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.
Author: Martha Stewart
This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.
Author: Martha Stewart
This delicious salsa recipe is courtesy of chef Emeril Lagasse, and makes a wonderful topping for his Grilled Pork Tenderloin.
Author: Martha Stewart
Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.
Author: Martha Stewart
Pizza, meet the sandwich: When the best of both come together to form a handheld pocket of Italian flavors, it's sure to be love at first sight.
Author: Martha Stewart
Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.
Author: Martha Stewart
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
These double-decker cookies are filled with semisweet, melted chocolate.
Author: Martha Stewart
We've never seen a cuter or more festive dessert than this one for kids. Velvety pumpkin pudding is served inside miniature, hollowed pumpkins and topped with whipped cream and cinnamon-sprinkled pastry...
Author: Martha Stewart
Ground turkey patties flavored with parsley, Worcestershire, and Dijon mustard are steamed then seared for these Mediterranean-inspired pita burgers. They're topped with lemon-infused yogurt, hummus, and...
Author: Martha Stewart
Our Spicy Asian Dressing makes this green bean salad stand out.
Author: Martha Stewart
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother, is sweetened with a twist of an orange glaze...
Author: Martha Stewart
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Author: Martha Stewart
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.
Author: Martha Stewart
Author: Martha Stewart
Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.
Author: Martha Stewart
This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité...
Author: Martha Stewart
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Author: Martha Stewart
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Author: Martha Stewart
Malted-milk powder adds richness and complexity to hot chocolate.
Author: Martha Stewart
Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.
Author: Martha Stewart
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Author: Martha Stewart
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From...
Author: Martha Stewart
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Author: Martha Stewart
Author: Martha Stewart
Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn't large enough, scoop a bit of the cooked flesh out before adding the egg.
Author: Martha Stewart
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Author: Martha Stewart
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Author: Martha Stewart
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Author: Martha Stewart
This spin on pecan pie adds walnuts to the mix and features maple syrup instead of corn syrup, lending deeper, richer flavor to an of-the-season treat.
Author: Martha Stewart
Bryan Sikora's red onion marmalade is used in the delicious Herb Crepes with Wild Mushrooms recipe.
Author: Martha Stewart
Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.
Author: Martha Stewart
Author: Martha Stewart
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Author: Martha Stewart
Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering in chocolate "tree bark," and decorating with...
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top...
Author: Martha Stewart
Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic perfect -- recipe, originally from his "Emeril's Potluck" cookbook.
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland